friesian_rain
Senior Cook
Thanks for checking out my post Any of you make bacon? As much as I loved the way this bacon came out I do want to tweek the process a bit to see if I can cut down a tiny bit on the saltiness of the final product, I was told it was just right but I think there's room for improvement. Also, I would like to try to smoke it at a temp of just under 200, maybe even for a little less than 3 hours...... Care to share any tips ?